Brioche Rolls

This is the Brioche that I make during the summer. As far as breadmaking goes, it is a pretty simple recipe.

Again, I have scaled the ingredients out to both weight and volume measurement. Though I recommend you buy a cheap digital scale and use weight measurements when baking for better accuracy and consistency.

You may want to cut this recipe in half. A half batch will yield you 12 large rolls, which is usually more than enough.

Ingredients:
2/3 Cup Whole Milk
1/2oz (1 1/2 Tbsp.) Yeast
1 2/3lb (7 1/2 cups) Bread Flour
2 2/3oz (6 Tbsp. + 1 tsp) Sugar
1/2oz (1 Tbsp.) Salt
6 Large Eggs
4 sticks Unsalted Butter

Optional:
1 Egg
Poppy Seeds

The first thing you want to do is set your butter out and let it come to room temperature.

Next, let your milk come to room temperature. You can heat the milk up over a burner or in the microwave, but you don't want it too actually get hot. If it is too hot, the yeast will die. So, just bring it to room temperature. Then put the milk in a Kitchaid mixing bowl.

Add the yeast and whisk it a round a little. I usually let the yeast sit in the milk for about 10 minutes and then give it another whisk. Your milk should now look a little murky:

Next, you want to add in the flour, sugar, and salt.

Put the hook attachment on your mixer, add the eggs, and start mixing on a low speed.

Mix the dough until all the flour is incorporated in, which should only take a few minutes.

Then cut up your softened butter and place it in the mixer.

Mix the dough on low until the butter starts to get incorporated in. Then switch to a medium speed.

You want to mix the dough until the dough is pulling away from the sides and the bottom of the bowl. This is what it should look like when it is ready:

Then spray a mixing bowl, add the dough to it, and cover it with plastic wrap. If you are making the dough for that day, leave it out at room temperature and let it rise until it is double in size (usually about an hour and a half). You can also throw it in the fridge and if you want to make the rolls a day or two in the future.
Lightly sprinkle all purpose flour or some bread flour over a work surface. Pat down your dough and then portion it out into 24 pieces.

Shape them into dinner rolls and then put them on a sprayed sheet pan, going 4 down and six across.Let them rise at room temperature until they about double in size, usually about 45 minutes to an hour.

If you want, crack an egg in a bowl, whisk it up, and then lightly brush it over the tops of the rolls. Then sprinkle a little bit of poppy seed over the tops.

You want to bake them at 350 degrees for about 25 to 30 minutes. With all the eggs and butter in the rolls, they will start to brown rather quickly, and you may be tempted to take them out early. Be sure that they are indeed done before taking them out. You can stick a toothpick in one, and like a cake, if it comes back wet, it still needs to be cooked, but if it comes back dry it is done.